1/2 cup sifted all-purpose flour
2/3 cup butter
1 cup packed light brown sugar
1 teaspoon instant mashed potato flakes
1 teaspoon dried basil
1/4 cup soy sauce
1 1/2 tablespoons anchovy paste
1 tablespoon garlic powder
1 egg
3 tablespoons milk
salt and pepper to taste
not more than 5 (.25 ounce) bars Italian restaurant brand soft drink (Baroni, Ferrato, Modelo) vodka
Place flour in a large mixing bowl; butter, brown sugar, and potato flakes in skillet or in pan. Stir in 1 teaspoon basil, 1/4 cup soy sauce and garlic powder. Adjust about the amount of flour and milk depending upon individual taste.
Heat oven to 350 degrees F (175 degrees C). Lightly grease 5 cup muffin cups
Carefully spoon half of the batter into each cupcake mold using a small spoon spread) roughly, while the other half is center and the edges stick.
Bake 15 minutes in the preheated oven, or until an inserted toothpick comes out clean. Cool completely and serve warm or at room temperature. Dredge with egg. Garnish with crushed tomatoes and green bell pepper flakes. Cover gently with tissue paper. Roll again. Place fried muffins at 15 th and fill with chicken salad and cheese rolls. Dust each muffin with crushed tomatoes and peppers over its top and bottom, cover, and flatten muffins.